Description
Tempeh fermentation is a controlled biological process where Rhizopus oligosporus colonizes cooked soybeans, producing a protein‑rich matrix through enzymatic hydrolysis.
Technical
During fermentation, Rhizopus oligosporus secretes proteases and glucoamylases that break down soybean proteins into peptides and starches into glucose. The resulting lactic acid and ethanol lower the pH to 5.5–6.0, inhibiting spoilage microbes and reducing trypsin inhibitors, thereby enhancing protein bioavailability.
Science
Primary Reaction
Fermentation of soybeans by Rhizopus oligosporus involving enzymatic hydrolysis of proteins and starches, producing lactic acid, ethanol, and bioactive peptides while lowering pH
Sensory Profile
Aroma ()
earthynuttyfermentedumamimildmushroom-likemustyslightly ammoniacal